Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants, Inc., headquartered in Orlando, Florida. The company also has operations in Canada, the United Arab Emirates, and Japan. As of May 29, 2011, there are 698 Red Lobster locations worldwide.

Red Lobster was founded in 1968 by entrepreneurs Bill Darden and Charley Woodsby. Originally billed as a "Harbor for Seafood Lovers", the first restaurant in Lakeland, Florida, was followed by several others throughout the southeast. In 1970, General Mills acquired Red Lobster as a five-unit company. With new backing, the chain expanded rapidly in the 1980s.

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Lobsterfest


Lobsterfest is Red Lobster's largest and most popular promotion.It is the one time of year guests can choose from the largest variety of lobster dishes on the menu. From exclusive dishes that are only available during Lobsterfest.

Beginning today and for a limited time, Red Lobster’s Lobsterfest is back!


  • Lobster Lover's Dream A succulent rock lobster tail and sweet split Maine lobster tail, roasted and served with lobster and shrimp linguini Alfredo
  • Dueling Lobster Tails A crab and seafood stuffed Maine lobster tail, and a Maine lobster tail topped with creamy roasted garlic shrimp.
  • Wood Grilled Lobster, Shrimp & Salmon A Maine lobster tail, jumbo shrimp skewer and fresh Atlantic salmon, wood grilled and finished with brown butter.
  • Lobster Scampi Linguini Succulent Maine lobster meat over a bed of linguini in a white wine and garlic scampi sauce
  • Ultimate Surf & Turf A Maine lobster tail baked with crab and seafood stuffing, paired with a peppercorn seasoned grilled sirloin topped with Maine lobster meat in a citrus hollandaise sauce 
  • Roasted Maine Lobster Bake Roasted split petite Maine lobster tails tossed in a white wine and garlic butter sauce, roasted with corn and baby gold potatoes.
  • Rock Island Stuffed Tilapia Fresh tilapia roasted with crab and seafood stuffing and topped with Maine lobster meat in a creamy lobster butter sauce.
  • Seaport Lobster & Shrimp A wood grilled split Maine lobster tail, savory garlic shrimp scampi and a skewer of garlic-grilled shrimp. Served with wild rice pilaf and choice of side.
  • Ultimate Feast A tender split Maine lobster tail, steamed North American snow crab legs, garlic shrimp scampi and Walt's Favorite Shrimp.


Guests can enjoy any of the promotion’s craveable entrees with a new cocktail – Lobster Punch – available exclusively during Lobsterfest. This refreshing limited edition specialty drink features Malibu Red, pineapple juice and mango passion fruit mix, topped with Myers’s Dark Rum. The drink will be served in a commemorative Red Lobster mason jar that is available for purchase.



Big Shrimp Festival

Beginning today, Red Lobster, the world’s largest seafood restaurant, is introducing a new promotion, Big Shrimp Festival, featuring some of the largest shrimp ever offered on the menu. During the promotion, guests will be able to choose two craveable Big Shrimp selections for $15.99, or three for $19.99.

Guests can choose from a variety of new flavor options like Sriracha, Tempura and Brown Butter, as well as classic guest favorites, like Scampi and Coconut, to create their perfect plate. The offer comes with a fresh salad and unlimited Cheddar Bay Biscuits . Selections include:


  • NEW! Crispy Tempura Shrimp
  • NEW! Extra Jumbo Spicy Sriracha-Grilled Shrimp
  • NEW! Ultimate Shrimp Scampi Pasta
  • NEW! Brown Butter Shrimp Scampi
  • NEW! Extra Jumbo Garlic-Grilled Shrimp
  • Guest Favorite Parrot Isle Jumbo Coconut Shrimp

Boston Iced Tea




Mix equal parts Iced Tea and Cranberry Juice.

Apple Walnut Chicken Salad



APPLE WALNUT CHICKEN SALAD
Red Lobster Copycat Recipe

Makes 2 servings

2 chicken breasts marinated in balsamic vinaigrette
5 cups mixed greens
1 red delicious apple, cored and un-peeled cut into
bite sized pieces and tossed with one teaspoon
lemon juice to prevent browning
5 tablespoons chopped walnuts
2 tablespoons sun dried tomatoes, chopped
4 teaspoons crumbled bleu cheese
1/4 red bell pepper, diced
croutons
2 bottles of balsamic vinaigrette salad dressing

Marinate the chicken in balsamic vinaigrette for one hour in a resealable plastic bag in the refrigerator. Grill or bake the chicken until done. Cut into strips. Toss salads in two separate bowls, mix in walnuts, sun-dried tomatoes, bleu cheese and red bell pepper. Place grilled chicken strips over each salad. Place croutons on each salad. Drizzle salad dressing over each salad at the table.


Snow Crabs with Red Sauce

SNOW CRABS with RED SAUCE
Red Lobster Restaurant Recipe

1 1/2 pounds Alaska snow crab clusters, single-cut legs or split legs, thawed if necessary
2 tablespoons minced onion
1 garlic clove, minced
1 tablespoon butter or margarine
1 (8 oz.) can tomato sauce
1/4 cup ketchup
1/4 teaspoon crushed oregano

Rinse crab under cool water. Cut crab into serving-size pieces; score backs of leg sections using a large heavy knife or slit with kitchen shears.  Saute onion and garlic in butter until tender; stir in remaining ingredients except crab. Simmer 5 minutes. Serve hot with chilled or steamed crab.

Maryland Crab Cakes


MARYLAND CRAB CAKES
Red Lobster Restaurant Copycat Recipe

Serves 4

1/2 teaspoon garlic, minced
1 tablespoon onion, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup breadcrumbs
1 pound lump crabmeat
2 tablespoons oil, for sauteing

In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs. Using gloved hands, gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on your work surface. Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs. Gently flatten the ball of crab mixture and round the edges. Form cakes about one half inch thick and three inches round. Refrigerate.

In a saute pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time. Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 to 8 minutes.


Bananas Foster Cheesecake



BANANAS FOSTER CHEESECAKE
Red Lobster Restaurant Copycat Recipe

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
1/2 stick unsalted butter
3 tablespoons sugar
2 tablespoons golden brown sugar, packed
1 1/2 teaspoons vanilla extract

Filling:
2 pounds cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas (about 4 bananas)
1 cup sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 pinch salt

Topping:
1 cup sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 (17 oz.) jar caramel sauce
2 tablespoons dark rum
2 bananas, sliced

Position rack in center of oven and preheat oven to 350 degrees. Wrap outside of 9 inch diameter springform pan with 3 inch high sides with heavy duty foil. Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, one at a time, beating until just blended after each addition. Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.

Transfer filling to crust lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come one inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature. Meanwhile, prepare topping. Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven.

Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight. Cut around cake to loosen; remove pan sides. Transfer cake to platter.

Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas atop cake. Cut cake into wedges and serve with sauce.

Sunset Passion Colada


SUNSET PASSION COLADA
Red Lobster Restaurant Copycat Recipe

Makes 1 drink

1 1/4 ounces coconut rum
4 ounces pina colada drink mix
1 ounce strawberry daiquiri mix

Place rum and pina colada mix in blender with ice. Blend until smooth. Pour into a tall glass and top with the strawberry daquiri mix. The daquiri mix sits on top for a pretty presentation.

Sail Away Cocktail



SAIL AWAY COCKTAIL
Red Lobster Restaurant Copycat Recipe

Serves 1

3/4 ounce brandy
3/4 ounce Kahlua
2 scoops vanilla ice cream
1 plus cups 10% cream or milk

Blend all ingredients in a blender until the consistency of a milk shake. Garnish with pineapple and maraschino cherries if desired.

Shrimp Scampi



SHRIMP SCAMPI
Red Lobster Restaurant Recipes

Serves 4

1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese

Heat cast iron skillet and add olive oil. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside. Add garlic and cook 2 to 3 minutes. Do not allow garlic to brown - it will make it bitter. Add white wine, and lemon juice. Cook until wine is reduced by half. After it is reduced, add Italian seasoning. Reduce heat to low, and add butter. If pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan Cheese.